Shochu buying made easyShochu is a traditional Japanese spirit first produced in the 1500s on Kyushu, Japan's largest southwestern island. Shochu is a versatile beverage customarily drunk in cocktails, as well as straight or on ice, and makes an ideal accompaniment to meals. As the shōchū is distilled just once it retains the character of the base ingredient, typically rice, barley or potato. It is incredibly popular in Japan's bars and restaurants, and has also become very popular in the U.S.

Shochu

Made to commemorate the beautiful fireflies of the Chiran
area in the Satsuma region, Firefly delivers a subtly sweet, silky
smooth flavor of sweet potatoes. Made from the best Kogane Sengan sweet
potatoes of the Satsuma region, Firefly embodies the clean air,
beautiful ocean, and the rich land that is Satsuma, or the Kagoshima
Prefecture. Perfect with clean-flavored seafood and meat, such as tuna
and beef tataki, fatty tuna or lobster, as well as scallops, oysters,
and other shell fish. can be served warm, on the rocks, as a mixed
cocktail, or with a splash of cold water.Buy
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The Takara brand of shochu was first distilled in 1842, in Kyoto's Fushimi district. The next major revolution at Takara was the 1977 release of the Jun brand of shochu, whose crystal clarity and refreshing taste helped fuel an upward trend in demand for shochu that persists to this day.
They continue to employ unique manufacturing processes to develop new
shochu products, such as Jun Legend and Honkaku Kome Shochu Yokaichi,
and to explore the possibilities of this distinctive Japanese liquor.Buy It, Now! |
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Oak barrel aging has become a popular process as shochu
producers experiment with different aging techniques to give their
shochus unique flavor profiles. Kannoko and Ginza no Suzume Kohaku have
full flavored profiles thanks to this aging process and are popular mugi
shochus, particularly among whiskey drinkers. Kakushigura uses this
process as well, but with a slightly different approach. The woody, more
scotch-like flavors of Kakushigura provide a much different experience
than the pronounced Bourbon notes found in more popular oaked mugi
shochus.Buy
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A yeasty roasted grain nose pervades, promising a flavor
experience unlike other barley shochus. The inital mouth is roasted and
sweet, which slowly fades into a dry grassy bite before sliding into a
faintly cinnamon finish. This flavor journey makes it one of the most
complex and interesting in the variety and assures that you’ll find
something new each time you reflect on a glass. Shochu has seen a surge
of popularity in the last decade. Japanese cuisine has remained a
prominent favorite of foodies around the nation. Buy It, Now! |
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